- Level: Intermediate
- Yield: 1 (9 or 10-inch) tart
- Total Time: 1 hr 35 min
- Prep: 20 min
- Inactive: 30 min
- Cook: 45 min
For the tart shell:
- 12 tablespoons (1 1/2 sticks) unsalted butter, plus extra for greasing, softened
- 1/2 cup sugar
- 1/2 teaspoon pure vanilla extract
- 1 3/4 cups all-purpose flour
- A pinch of salt
For the lemon curd:
- 4 lemons, at room temperature
- 1 1/2 cups sugar
- 1/4 pound (1 stick) unsalted butter, softened
- 4 extra-large eggs, at room temperature
- 1/8 teaspoon salt
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- Making the tart shell: In the bowl of an electric mixer with the paddle attachment, combine the butter and sugar until just incorporated. Stir in the vanilla extract. In another bowl, sift together the flour and salt, then slowly add to the butter mixture and mix on low speed until the dough comes together. Transfer to a floured surface and shape into a flat disk. Press the dough evenly into a 10-inch-round or 9-inch-square tart pan with a removable bottom, ensuring the edges are smooth and flat. Chill the dough until firm.
- Preheat the oven to 350F (175C).
- Butter one side of a square piece of aluminum foil to fit within the chilled tart shell, then place it butter-side down on top of the crust. Fill with pie weights, dried beans, or rice to keep the base from puffing up during baking. Bake for 20 minutes.
- Remove the foil and weights, prick the tart all over with a fork, then bake for another 20 to 25 minutes until the crust is a light golden brown. Let cool to room temperature.
- Preparing the lemon curd: Remove the lemon zest carefully with a peeler or zester, avoiding the bitter white pith. Juice the lemons to yield about 1/2 cup of fresh juice and set aside. Place the zest in a food processor fitted with a steel blade. Add the sugar and process for 2 to 3 minutes until the zest is very finely minced.
- In a mixing bowl with the paddle attachment, cream together the butter, sugar, and lemon zest. Add the eggs one at a time, then pour in the lemon juice and add the salt. Mix until fully combined.
- Pour this mixture into a 2-quart saucepan and cook over low heat, stirring constantly, until it thickens, about 10 minutes. The lemon curd will thicken near 175F (just below a simmer). Remove from heat immediately to avoid curdling.
- Pour the warm lemon curd into the cooled tart shell and let it set at room temperature before serving.
Copyright 2007 by Ina Garten. All rights reserved.
